Naual Hansen

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CHEESE POLENTA BALLS IN YOGHURT (VEGAN)

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Seasoned polenta & toasted seeds

This is a simple course that can be served for breakfast, lunch or early dinner. Freshly cooked polenta with flavourful tastes of seasonings is shaped into small balls and rolled in toasted seeds. For this occasion I used my favourite toasted sesame and pumpkin seeds. It tastes as good as well with some toasted pine nuts, sunflower seeds, or flax seeds. 

This recipe doesn’t require any fats for cooking polenta. It can be considered as low in fats and calories but only in case that it’s not served with too much of seeds or ajvar. The cheese flavour comes from 3 tbsp. of nutritional yeast combined with garlic powder. It requires approx. 7-8 min to cook polenta and to season it, after which it needs to cool down a bit, and then be shaped into balls.
 
The flavourful and warm cheese polenta goes perfectly along with ajvar and good vegan yoghurt, so this recipe is a warm recommendation for a quick and simple comfort food meal.
 

Cheese Polenta Balls In Yoghurt (Vegan)

Tasty polenta served with toasted seeds, yoghurt & ajvar
Prep Time 16 mins
Course Breakfast, Main Course
Servings 2 servings

Equipment

  • Pot

Ingredients
  

  • 3 dcl of polenta;
  • 5,5 dcl of water;
  • 1/2 tsp. of salt;
  • 3 tbsp. of nutritional yeast;
  • 2 tsp.of garlic powder;
  • 7 dcl of vegan yoghurt;
  • couple of full tbsp. of good ajvar;
  • 25 gr toasted sesame seeds;
  • 25 gr of toasted pumpkin seeds.

Instructions
 

  • Put water with salt in a pot and warm it up to boiling point.
  • Reduce the temperature to a mid level and start gradually pouring polenta in while constantly stirring with a wire whip. Keep stirring frequently for the next 7 min. (and 1 min. more if it's necessary) until the polenta is well cooked. Set aside so it can cool down a bit.
  • Shape polenta balls by using 2 tablespoons (flipping a bit of polenta between them, then finish shaping by wet hand palms). Roll balls in toasted sesame and pumpkin seeds.
  • Serve with yoghurt and ajvar in deep plates or bowls sprinkled with some toasted sesame and pumpkin seeds.